We get pasteurized labelled milk here in packets, however indian mothers are not satisfied with the factory procedures concerning hygiene, thereby boil it before consuming. does it significantly reduce potential calcium benefit from the milk ?

Reduced absorption: Vitamins and proteins are denatured and destroyed when milk is boiled at temperatures above 100 degrees Celsius for over 15 minutes. Milk is a vital source for Vitamin D and Vitamin B 12, which help in calcium absorption. Both these vitamins are highly heat sensitive and boiling milk destroys both substantially. Calcium will not be affected. Supplement with D and B12.